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Curry Udon Recipe

Curry Udon Recipe

Curry Udon is hot Udon noodles in a curry soup and is one of the popular items on menus at Udon restaurants in Japan.  These hearty noodles are loved by a lot of Japanese people even though it is not really like the more traditional clear Udon soup.  From time to time, especially in colder months, everyone craves the warmth of rich and heavy flavors of Curry dishes, like Curry Rice and Curry Udon.  Although making authentic Curry Udon is not as simple as just replacing rice with Udon, it is quite easy to make restaurant-style Curry Udon to serve at home.

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Chicken Ramen Recipe

Chicken Ramen

Ramen is a very popular noodle soup in Japan.  Ramen noodles are originally Chinese style noodles, but they have changed and evolved to become a favorite Japanese food over many years.  There are millions of Ramen restaurants in Japan, from old neighborhood Chinese restaurants, to Ramen street carts open late at night, to slick and modern Ramen specialty shops in cities.  Those Ramen cooks all work so hard researching and testing to develop their very own original flavors for the noodles and soups of Ramen.  Because there are a lot of Ramen restaurants out there, the competition among them to be popular or even to survive is brutal.   But once they win the battle, customers won’t mind waiting for hours for their Ramen.

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Shippoku Soba Recipe

Shippoku Soba recipe

Shippoku Soba is hot soba noodle dish with various toppings.  It is often on the menu at Soba noodle restaurants in Japan, but not seen as much at Japanese restaurants in the US, since it is a more regional Japanese food.  Shippoku Soba can be eaten at any time of the year, but you can try it as Toshikoshi Soba which is the famous noodle dish for the end of the year in Japan.

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Niku Udon Recipe

Beef Udon


Niku Udon is Udon noodle soup with beef (Niku=meat), but don’t let the name deceive you.  It is not just throwing sliced beef into the soup, but there is more to it.  The beef  topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger.  This beef could even be a wonderful dish without Udon.  Niku Udon looks quite simple and, in fact, it is not so hard to make, but the flavor combination of noodles, soup, and the cooked meat is surprisingly but intentionally complicated and delicious.

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Kitsune Udon Recipe

Kitsune Udon Recipe

Kitsune Udon (きつねうどん) is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce.  Although you don’t often see Kitsune Udon in Japanese restaurants in the US, it is one of the most popular dishes and a staple menu item at Udon restaurants in Japan.

Kitsune is “fox” in Japanese, but don’t worry, we don’t use fox meat in the dish.  Some people think the dish may have been named because of a folk tale that Aburaage is a fox’s favorite food.  Others think it is called Kitsune because of the brown color that is similar to a fox.  In fact, we often use “Kitsune Iro” (fox color) to describe a brown color in cooking.

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